November 02, 2013

The nice thing about shelves you can put things on them to save for a later date. Well that is what I have done with this blog journal of sorts, is put it on a shelf for a later time....

Is that time now .... Many things happening in this year that have kept me busy, but not always out of the kitchen. Of course not always in the kitchen either.

I have been busy in the kitchen making meals to freeze for those days that are too busy to cook. Those days have been many with soccer for the kid and hockey games to go see. I hope to share those recipes at some point.

I have been teaching myself to crochet again, having put that on the shelf about 17 years ago. I have actually been enjoying it this time around and notice I am not so tense as I was back then. Last year the kids taught me to knit... I guess I got the bug after a few prayer shawls I finished, to try my hand at learning to crochet again.

Right now the project is a granny square blanket a smallish one. I got caught up in the pink and purple colors last month. I do love those colors anyway, so girlie.

I hope to post more often.... but perhaps slowly as we are busily approaching wedding time for our daughter.

With that I leave you not on the shelf anymore, but on the table to be noticed and perhaps picked up now and again, to be written.

February 19, 2013

Another recipe from the Kids Challenge. They called me on this because, I used to make my Thai curry pastes fresh. I got lazy and started buying the paste in the Asian markets. Daughter says the fresh curry paste that I make tastes so much better! I agree, and it is so easy to freeze into easy portion sizes too.

1" piece of galangal peeled and sliced I use ginger if I cannot find galangal

a handful of coriander stems

a handful of coriander leaves - Use leaves in green curry this will give you the vibrant green color

3 lime leaves I have substituted 1 tbsp juice of a
lemon or lime here when out of the lime leaves or zest of a lime or
lemon about a teaspoon

1 cm shrimp paste

1 Tbsp coriander seeds

2 tsp. cumin seeds

1 tsp salt

Toast the seeds in a pan, once aromatic whiz them in a spice mill or coffee grinder to a powder. Prepare the shrimp paste by wrapping in foil and dry frying for a few minutes. Rough chop chillies, shallots or onion, slice the lemon grass, galangal.

Now add all the ingredients for the paste you are making Red or Green to food processor and whiz until paste is formed.

I freeze in mini muffin tins that are lined with plastic wrap,once frozen then pop them out and put in zipper bag. Keep in freezer ready to make curry.

February 04, 2013

A family favorite that I don't make often enough says the kids. The amounts here will fill approximately 3 packages of Jiao Zi wrappers. I split the meat filling into 3 equal portions and froze the other two portions in zipper bags for later use. One package of wrappers made about 50 Jiao Zi. You can find Jiao Zi wrappers at most Asian markets.

Jiao Zi

2 lbs lean minced pork (pork loin or other lean cut) mince or grind in meat grinder or in food processor or by hand

1 lb ground pork

1 bunch of garlic chives,chopped small

10-12 water chestnuts, peeled and diced small

1-2 tsp sesame oil

1-2 Tbsp soy sauce

2-3 Tbsp shoaxing wine

1 - 1 1/2 tsp salt

1 tsp pepper

corn flour/starch - enough to absorb extra liquid from meat and for dusting the plate you will set the wrapped jiao zi on.

Jiao Zi wrappers

water –for sealing jiao zi

In a large bowl add the lean minced pork, ground pork, garlic chives, water chestnuts, sesame oil, soy sauce, shoaxing wine, salt and pepper. Mix together with hands. Add corn flour as needed for the amount of moisture if any in the meat mixture.

Place a heaped teaspoon of filling in the center of jiao zi wrapper, spread a little water around the edge of the jiao zi wrapper, fold wrapper in half and seal by pleating the wrapper. Place folded jiao zi on plate that has been dusted with corn flour. You could also use a dumpling form that you squeeze together and it seals the dumpling.

Boiling Method

In a large saucepan, bring water to boil. Add several jiao zi, stir immediately to keep jiao zi from sticking, return water to boil and cook for about 8 minutes. Remove dumplings from boiling water and repeat in batches until finished.

Steam Fry Method

Heat 1-2 Tbsp Oil in a non stick pan, add a single layer of jiao zi and cook for 2 minutes, making sure that jiao zi don’t stick Add 1/4 –1/2 cup water to pan, cover pan with lid and let steam for a few minutes. Then uncover pan and cook until any remaining water evaporates.

Dipping Sauce

For this dipping sauce I usually leave the garlic cloves whole just smash a little with the side of the knife to release flavor into the oil. You could mince it if you want. I rarely do as time is of the essence usually, because,my hungry hoards are clamoring for their dinner.

This is a very fast cook and pour into the serving dish, quickly heating the soy and vinegar once the garlic has had a minute in the oil. Once all has been added and bubbling pour it into the bowl and enjoy with those jiao zi.

When I do have a little more time, I also mince the garlic and a small amount of chillies doing the same for a spicy sauce. I have also added minced ginger to both variations and that is nice too.

1-2 tsp oil

1-2 cloves garlic

1/4 -1/2 cup soy sauce

1/4 - 1/2 cup vinegar

In a small non stick pan heat oil and garlic then add soy sauce and vinegar. Let boil for several seconds. Take off heat and pour sauce into serving dish.

A week ago my kids were complaining that I don't make the recipes I used to make. I admit that yes I am in a rut and find it hard to come up with something fabulous night after night. I also find it hard to want to cook, when I say, " I think I will make such and such" and one of the family members says," oh not that, I am not in the mood for that." A bit frustating when everyone would like to have something different.

I laid down the law years ago, that this, is not a restaurant, there will not be several different meals served on one night. I do make a nice meal most nights, but it seems, I have been making the same things over and over according to my kids.

I told the kids and hubby, I wanted input from them. What do you want me to make? Make me a list of at least 5 items each, of dishes you want me to make. There was some grumbling amongst the troops, they thought I was upset..... until I explained that I needed their help. If they were going to complain, I needed input. What are the recipes,that I used to cook, do you want me to cook more often?

Finally a list was made and handed to me from each person. Here are the lists.

Son

Pierogi

Pork Schnitzel

Chicken Cordon Bleu

Spaetzle Chicken Thing ( Tarragon Chicken with Spaetle)

Jiao Zi

Kedgeree

Chorizo Buns

Daughter

Nasi Goreng

Enchiladas

Red and Green Curry Paste "Real Curry Paste - Made fresh not the already made paste!"

Buffalo Wings

Keema Mutter

Homemade Swedish Meatballs or Italian Meatballs not frozen

Gravy for Swedish Meatballs

Hubby

Beef Rendang

Bacalhau

All the Thai Dishes you know how to make - that's a lot!

The challenge was accepted. I will be posting those recipes as I make them. Stay tuned to The Kids Challenge recipes.

December 21, 2012

My family loves Egg Nog come holiday season. When we moved overseas it was impossible to find. The beauty of this recipe was that you made a cooked custard with the eggs and did not have the worry of getting sick or making anyone else sick. The lack of refrigeration in the local markets made it likely that this could happen, we won't even get into the bird flu factor.

We adapted the original recipe over the years, and it was used for our in home egg nog consumption. It is the recipe we served at our Christmas parties over the years. At the Christmas party we left the booze out, this way our adult guests could choose the booze of their choice to add to their cup of nog. This worked well because there were usually a few younger party goers watching Christmas videos in the family room. They were always invited to have some snacks and something to drink too. What kid or adult can pass up a punch bowl full of creamy egg nog, especially when it’s topped with clouds of whipped cream.

Egg Nog

Step 1 Make Soft Custard

Soft Custard

3 large Eggs, slightly beaten

1/3 cup of Sugar

dash of Salt

2 ½ cups Milk

1 teaspoon Vanilla

Mix eggs,sugar, and salt in heavy 2-quart saucepan.

Gradually stir in the milk. Cook over medium heat 10 to 15 minutes, stirring constantly, until mixture just coats a metal spoon; remove from heat. Stir in the vanilla. Place saucepan in cold water until custard is cool. (If custard curdles beat vigorously with hand beater until smooth.) Cover and Refrigerate at least 2 hours but no longer than 24 hours.

Egg Nog Assembly

1 cup whipping (heavy ) cream

2 Tablespoons Powdered Sugar

½ teaspoon Vanilla

½ Cup Rum

Fresh Ground Nutmeg

Prepared Soft Custard.

Just before serving, beat whipping cream, powdered sugar and vanilla in chilled medium bowl with electric Mixer on high speed until stiff.

Gently stir 1 cup of the Whipped cream and the rum, if using into the custard.

December 09, 2012

This
recipe came to me from a High School friend's Mother. We have stayed
in touch over the years.I have always scoffed at mixes that you buy
because of the high salt content. Hubby came from a house hold that
used lots of store bought mixes. When Linda told me about this recipe
I thought it would be worth a try. Hubby loves it, he says it is much
better than the store bought.

You
can follow the cooking instructions below, or do as I do, instead of
using butter, I spray the pan with Pam or olive oil. Instead of
basting with the butter I give a spray or two of the Pam or olive oil
over top of the meat before placing in the oven.

I
have even used it on fish and reduced to time in the oven to about
20-25 minutes at the 400F temperature.

I
can get several uses out of this amount of mix. I just put what I
need in a bag for each particlar meal.

November 21, 2012

We are going to have Thanksgiving at the folks again this year. This got some discussion going with the kids about leftovers and such, and how they like when we have Thanksgiving in our home, because of the leftovers. My response was , " We have two turkeys in the freezer, how about if I make one a week early? " The kids were up for it and I even got help! Woo hoo!

Last Friday was Turkey day at our house! Daughter has Fridays off, love college students, and their schedules. Son was home, for an inservice day or something, I can never keep track of all those days off.

The turkey was taken out of the freezer early in the week and put in the refrigerator to thaw. Friday morning I took it out of the refrigerator, it was time to prep the bird. I took it out of its packaging in the sink, under cold running water I rinsed the bird inside and out, taking out the giblets and neck from the cavity and rinsing the cavity very well. Then we dried the bird with paper toweling and put the turkey aside for a moment. I have a rack for the roasting pan, but, I decided to do what I usually do and cut up onion, celery, carrots and make a rack out of the vegetables for the turkey to sit on, we placed the turkey on the homemade rack of vegetables. I have done this for many years while living overseas because, I did not have a rack. I actually prefer to cook the turkey this way now. The drippings in the pan are flavored by the vegetables and they taste wonderful.

The giblets and neck were put in a pot of water with more of the same vegetables and salt and pepper to make a stock for the gravy I would make later.

Now came the question... what are we putting on the turkey mom? Butter? My response was nope. Just grab the olive oil and salt and pepper and some sage. We gave the bird a rub down with the olive oil, a grinding of fresh ground pepper corns, a sprinkling of salt, we used kosher salt, you can use whatever you have, and some dried sage, from our garden. We also did the same in the cavity of the bird and added some of the vegetables we made the rack with too. I put about 2 cups of water in the bottom of the pan.

How are we going to cook it? " We will preheat the oven to 325 F and put the meat thermometer in the bird, in the thickest part of the thigh and pop it in the oven.

"Hey, Mom, Did you know you have a "turkey button " on your fancy stove?" As I searched the back of my mind, I vaguely remember there was, but, I know how to cook a turkey so what was the point. Cool, I can try another feature on the oven.

" Can we try the "turkey button" ? Sure we can try it! So we did!

The "turkey button" sets the oven temperature at 325 F and ,uses the probe to track the internal temp of the bird. Pretty cool as you can check where the temp is all throughout the cooking time on the main display of the oven, no need to open the door to the oven and let heat escape.Probe inserted into the thickest part of the breast which is where the stove instructions say to place the probe thermometer and the oven set, turkey placed in the oven and we were off.

Mom, where is the baster? " I threw that away years ago because, I never used it."

Yeah, I don't baste... Basically, once the bird is in the oven I check on it by looking through the door and open the door only to check the internal temperature on my thermometer.If the bird is getting too brown I make a loose tent with foil and put it over the bird and remove it later.

The" turkey button" on my fancy oven worked out quite well.The timer sounded when the turkey was finished. I double checked the internal temperature of the turkey with my instant read thermometer just to be sure that we were spot on and we were. The turkey was beautiful! Daughter said," it looks like the turkeys in the magazines! "

Of course, it was delicious, moist and flavorful.

The kids made dressing/stuffing, to go with the gravy I made with the drippings, and stock from the turkey.

I froze half of the meat from the turkey and the carcass. I used the carcass a few days later to make stock and to make turkey pot pies for dinner.

We still have a breast, thigh and leg in the freezer for another day. There is also turkey stock in the freezer from the carcass. This will be used in various recipes too.

Words of advice.

Don't sweat it if you are making the turkey. It really isn't difficult to make..... this was something I wanted my kids to see and learn. We did it very basic, you can add any herbs you choose, and fruit and vegetables to your bird. I have done birds with citrus and rosemary, with apples and cinnamon, with thyme. Do what you like and relax while that bird is in the oven.

March 05, 2012

Using a prepared canner and clean, sterilized, jars and lids. For more info on this you can go here to the Ball website and they have step by step for all your canning needs I did the water bath method of canning.

In a large stainless steel pot, combine the fruit, lemon juice, and sugar. On high heat stirring constantly bring the ingredients to a full rolling boil that cannot be stirred down. Now stir in the pectin. Boil hard, while stirring constantly, for one minute. Remove from heat and skim off the foam.

Ladle the hot jam into your prepared hot jars, leaving 1/4 of an inch head space. Remove air bubbles and add more jam if needed to acquire the correct head space. Wipe the rim of the jar. Center lid on the jar. Screw the band on the jar until fingertip tight.

Place jars in canner, ensuring they are completely covered with water 1 – 2 inches. Bring to a boil and process for 10 minutes with lid on canner. Remove canner lid and wait 5 minutes then remove jars, cool and store.

January 20, 2012

We thought we would do a mixture of blackberries and blueberries. This is a delicious combination, I am so glad we did it!

4 1/2 cups mixture of crushed blackberries and blueberries

4 Tbsp. lemon juice

7 cups sugar

2 pouches 3oz each liquid pectin

Using a prepared canner and clean, sterilized, jars and lids. For more info on this you can go here to the Ball website and they have step by step for all your canning needs I did the water bath method of canning.

In a large stainless steel pot, combine the fruit, lemon juice, and sugar. On high heat stirring constantly bring the ingredients to a full rolling boil that cannot be stirred down. Now stir in the pectin. Boil hard, while stirring constantly, for one minute. Remove from heat and skim off the foam.

Ladle the hot jam into your prepared hot jars, leaving 1/4 of an inch head space. Remove air bubbles and add more jam if needed to acquire the correct head space. Wipe the rim of the jar. Center lid on the jar. Screw the band on the jar until fingertip tight.

Place jars in canner, ensuring they are completely covered with water 1 – 2 inches. Bring to a boil and process for 10 minutes with lid on canner. Remove canner lid and wait 5 minutes then remove jars, cool and store.